Lasagne With Vegetables and Saffron (Lasagne/Verdure/Zafferano)

Awesome! Enjoyed it thoroughly - prepared as I have a few friends that don't like vegetables - and once they tasted this they continued to eat and eat and eat!!!Found on the Barilla pasta site. Paired it with red wine, a nice salad of tomato slices with a nice vinaigrette and a fruit salad with all the wonderful fruits in bloom at this time of the year (end of August)!!

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 12  lasagna noodles (non-boil)
• 3  tablespoons extra virgin olive oil
• 2  cups mushrooms, sliced
• 1  cup zucchini, chopped
• 1⁄2 cup artichoke heart, chopped
• 1⁄2 cup onion, chopped
• 1⁄2 cup carrot, finely chopped
• 1⁄2 cup celery, finely chopped
• 1⁄2 cup broccoli, finely chopped
• 1⁄2 cup red bell pepper, chopped (may substitute yellow or green pepper)
• 1⁄8 cup white wine
• 1⁄8 teaspoon saffron
• 1⁄2 cup butter
• 1⁄2 cup flour
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄8 teaspoon crushed red pepper flakes (more if you choose)
• 4  cups milk
• 1⁄4 cup  freshly grated parmigiano-reggiano cheese

Directions

1. Preheat oven to 350ºF.
2. Heat 2 tablespoons oil in large skillet over medium-high heat.
3. Saute mushrooms, zucchini, artichokes, onion, carrot, celery, broccoli, peppers and wine; cook 7 minutes or until vegetables are tender.
4. Melt butter in medium saucepan over medium heat.
5. Stir in flour, salt, pepper; & crushed red pepper, cook, stirring constantly, 2 minutes.
6. Whisk in milk stirring frequently until sauce thickens, approximately 10 minutes.
7. Pour sauce over vegetable mixture; combine.
8. TO ASSEMBLE:.
9. Spread 1 tablespoon oil over bottom of 9x13 inch baking dish.
10. Spread 1/4 of vegetable mixture in dish; top with 3 lasagna sheets.
11. Repeat layers twice; spread remaining vegetable mixture on top.
12. Sprinkle with cheese; cover with foil.
13. Bake 25 minutes or until bubbly.
14. Let stand 10 minutes before cutting.